Preparation

1. In a medium pot of boiling water, cook the tomatillos until softened about 5 minutes. Drain and transfer to blender along with he remaining vegetables and spices. Add 1/4 cup of water and puree until smooth.
2. Meanwhile, in a 5-quart pot, heat the oil on medium high. Working in two batches, season the pork with 1/2 tsp salt and sear it until the chunks are browned, about 7 minutes per batch. Transfer pork to bowl.
3. Add the puree to the pot and cook for 3 minutes. Add the seared pork, lime juice, and remaining 1 tsp salt; bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until the pork is tender, about 75 minutes.

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